Description

Teriyaki Pineapple Chicken And Rice Stuffed Peppers are a vibrant and flavorful dish combining juicy chicken, sweet pineapple, and fluffy rice inside tender bell peppers, all coated in a tangy natural teriyaki glaze. This one-pan wonder is nutritious, colorful, and customizable, perfect for family dinners or special gatherings.

Ingredients

Scale

Bell Peppers

4 large bell peppers (any color)

Protein

1 lb chicken breast or thighs, cubed

Grains

2 cups cooked rice (white, brown, jasmine, basmati, quinoa or cauliflower rice as alternatives)

Fruits

1 cup fresh pineapple chunks

Sauces and Flavorings

1/3 cup natural teriyaki sauce
1 tablespoon vegetarian Worcestershire sauce (natural)
1 tablespoon olive oil or sesame oil

Aromatics

2 cloves garlic, freshly minced
1 tablespoon fresh ginger, freshly minced

Garnishes

2 green onions, sliced
1 tablespoon toasted sesame seeds

Optional

1 teaspoon natural gelling agent (optional, to thicken sauce)

Instructions

Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes carefully to create hollow boats. Lightly brush the peppers with olive oil and set aside.
Cook the Chicken and Aromatics: Heat a tablespoon of sesame oil in a large skillet over medium heat. Add minced garlic and ginger and sauté for about one minute until fragrant. Add cubed chicken and cook for 6-8 minutes until golden brown and no longer pink inside.
Combine the Filling Ingredients: To the cooked chicken, add cooked rice, fresh pineapple chunks, natural teriyaki sauce, and vegetarian Worcestershire sauce (natural). Stir gently and let simmer for 2-3 minutes until heated through and flavors are infused. If desired, add a small amount of natural gelling agent to thicken the sauce.
Stuff the Peppers: Fill each bell pepper generously with the chicken and rice mixture, pressing down lightly without overflowing.
Bake to Perfection: Place the stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 25-30 minutes until peppers are tender but hold their shape. Remove foil in the last 5 minutes to allow the tops to slightly caramelize.
Garnish and Serve: Sprinkle sliced green onions and toasted sesame seeds on top. Serve hot and enjoy the harmony of sweet and savory flavors.

Notes

Choose firm bell peppers that stand upright easily to prevent filling from spilling during baking.
Use day-old rice for better absorption of the glaze and fluffy texture.
Adjust sweetness by tasting the filling before stuffing; add more natural teriyaki sauce or pineapple if desired.
If the sauce is too runny, stir in a small amount of natural gelling agent to thicken without overwhelming the flavors.
Prepare the filling a day ahead to enhance flavor melding and save time on the day of serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Appetizers
Method: Baking
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 stuffed pepper
Calories: 350 kcal
Sugar: 10 g
Sodium: 600 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 70 mg

Keywords: teriyaki, pineapple, chicken, stuffed peppers, gluten free, one-pan, family meal, healthy, flavorful